1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1001 +
Ingredients
8645 g butter, room-temperature & cubed 5915 g caster sugar 22¾ tsp salt 10010 g flour 3412½ g cocoa powder 11⅜ tsp baking soda
Method
Beat 5915 g caster sugar, 8645 g butter, room-temperature & cubed, and 22¾ tsp salt until light and fluffy Sift 10010 g flour, 3412½ g cocoa powder, 11⅜ tsp baking soda Mix dry ingredients into dough in batches Knead until smooth Wrap in clingfilm and refrigerate for 1 hour Preheat oven to 160 degrees (fan) Let dough warm up for 5 mins Roll dough out to 3mm Cut out 2x1001 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22¾ sticks cinnamon 22¾ orange peel 22¾ tsp chili flakes 4095 ml boiling water 5687½ g dark chocolate, 70% & chopped 11⅜ tsp salt 2275 g caster sugar 2275 g butter 22¾ pod vanilla 2275 g liquid glucose, or sugar
Combine 4095 ml boiling water, 22¾ sticks cinnamon, 22¾ orange peel, 22¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 5687½ g dark chocolate, 70% & chopped, 22¾ pod vanilla, and 11⅜ tsp salt into a bowl Melt 2275 g caster sugar and 2275 g liquid glucose, or sugar make a light caramel (~5 mins) Pour in infused water, reheat to combine Strain hot liquid over chocolate bowl After 2 mins, stir to combine Gradually add 2275 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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